Green Onion Cheese Ravioli
Prep Time: 45 mins | Cook Time: 7 mins | Course: Dinner | Serves: 6
Amazing 4 cheese and green onion flavors meld into fresh homemade ravioli pasta with a fresh-tasting tomato butter sauce that is quick to blitz in a blender. The pasta dough comes together quickly in a food processor and the ravioli cooks in 3 minutes in the sauce; this is easier than you think. Inspiration taken from both Bobby Flay https://www.facebook.com/watch/?v=1394287091058959 and
Martha Stewart https://www.youtube.com/watch?v=keTX2nWtcnU for making the homemade food processor pasta dough.
2 cups flour
½ tsp salt
3 eggs
1 Tbsp olive oil
4 Cheese Filling:
1 cup ricotta cheese
1 cup mascarpone cheese
½ cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
1 egg
2 green onions, chopped
Salt n pepper, to taste
Fresh Tomato Sauce:
16-oz campari tomatoes, halved
½ cup butter
Salt n pepper, to taste
1 cup water
Parmesan cheese, grated for garnish
1 green onion (or basil), chopped for garnish
In a food processor quick pulse the flour and salt together; add eggs and olive oil and pulse a few times until the dough comes together. Scrape the dough out onto a floured rolling surface. Cut the dough in half. Allow the dough to rest for about 20 minutes while you make the filling and sauce.
Stir together in a 2-quart mixing bowl, ricotta cheese, mascarpone cheese, mozzarella cheese, parmesan cheese, egg, green onions, salt, and pepper. Set to one side.
In a blender, pulse the halved tomatoes until roughly ground. Pour into a large skillet and cook over low heat with the butter, salt, pepper, and water.
Roll out one ball of dough into a rectangle with a rolling pin on a floured rolling surface to approximately 1/16th to 1/8th thickness. If you have a ravioli rolling pin, lightly roll to mark ravioli squares or guesstimate 1 ½ ” squares. Place filling by 1 ½ teaspoonfuls into the squares. Roll out the second ball of dough into a rectangle and place it on top. using the edge of your palm press the dough together in between rows of filling going both ways. You can use the ravioli pin to cut the ravioli into squares or a pasta roller or even a pizza cutter. Place ravioli on a baking sheet lightly dusted with semolina flour, flour, or cornmeal.
In the tomato sauce skillet, turn the heat up to medium-high heat. When simmering, add the ravioli and cover with a lid. Cook for 3 minutes. Top with green onions or basil and additional parmesan cheese when serving.
